Restaurant Cook - Nights and Weekend
Colonial Williamsburg Company
Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation.
Today, Colonial Williamsburg is the largest living history museum in the U.The Historic Area is the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, and a renowned research library, the John D Rockefeller Jr Library.
Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today’s evolved tastes. Prepares seafood, poultry entrees; broils steaks and seafood to quality standards. Works in restaurant and/or banquet operations. Assists in outside catering. Prepares seafood, poultry entrees; broils steaks and seafood to quality standards.
Works in restaurant and/or banquet operations.
Assists in outside catering.
Associate Culinary Degree or Certificate in Culinary Arts from technical school.
At least 4 years restaurant cooking experience including some broiler work (formal culinary training will substitute for 2 years' work experience on an equal time basis).
Willing to work nights, holidays, weekends ranging from 5 a.m. 2) read food orders and production charts; (Adhere to established uniform and appearance policies.
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